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Roasted Chicken with Rosemary

 Roasted Chicken with Rosemary
This is like a roast, only it uses chicken instead of beef. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah
9 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 1/2 cup butter, cubed
  • 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole roasting chicken (5 to 6 pounds)
  • 6 small red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 2 medium onions, quartered


  • In a small saucepan, melt butter; stir in the seasonings. Place
  • chicken breast side up on a rack in a shallow roasting pan; tie
  • drumsticks together with kitchen string. Spoon half of the butter
  • mixture over chicken. Place the potatoes, carrots and onions around
  • chicken. Drizzle remaining butter mixture over vegetables.
  • Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes.
  • Uncover; bake 30-60 minutes longer or until a thermometer inserted
  • in thickest part of thigh reads 170°-175°, basting
  • occasionally.
  • Cover with foil and let stand 10-15 minutes before carving. Serve
  • with vegetables. Yield: 9 servings.

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Roasted Chicken with Rosemary (continued)

Nutritional Facts: 1 serving equals 449 calories, 28 g fat (11 g saturated fat), 126 mg cholesterol, 479 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.